Теми чуждестранни Hygiene VI course

1} Introduction in hygiene. Hygiene as a main prophylactic branch in medicine, Main components and

RELATION WITH THE OTHER SCIENCES 4

2) Global ecological problems. 5

3) Air composition and air pollution. Sampling for determination of air pollution. Monitoring of air

pollution 6

4) Health effects of air pollution. Prevention and control of air pollution. 9

5} Dust (Particulates). Critical exposure factors. Biological reactions ю

6) Hygienic characteristics of physical factors of the atmosphere. Climate and weather li

7) General approaches to measurement of atmospheric pressure, air temperature, humidity, and air

VELOCITY... 14

8) Thermal comfort. Physiological methods for thermal comfort evaluation. Health effects of

unfavorable thermal environment 16

9) Heat stress indices developed through subjective and objective testing of workers. Preventive

measures and control of heat stress..... 17

10} Hygienic requirement of water supply. Surveillance of drinking water quality 20

11) Water sampling for physical and chemical examination and for bacteriological examination.... 23 12} Purification of water. Disinfection of water.  27

13) Soil pollution. Health effect of the soil pollution 29

14) Urbanisation - hygienic problems. Residential environment. Criteria for healthful housing 31

15) Housing standards. Requirements and criteria of good lighting; measurement of lighting.

Ventilation ~ types of ventilation and standards 33

16) Hospital hygiene. Hygienic requirements to hospitals (clinics) with high epidemiological risk. 36

17) Prevention of hospital infections. Characteristics of the medical work. 38

18) Ionizing radiation. Radioprotection 41

19} Sick building syndrome 43

20) Healthful nutrition. Nutrition among different groups. Nutrition in children and adolescents.

Nutrition in pregnancy and lactation. Nutritional requirements 44

21) Digestion and food absorption. 47

22) Macronutrients: Carbohydrates, Proteins, and Lipids. Requirements, functions, sources......... 48

23) Micronutrients: Vitamins. Minerals. Requirements, functions, sources. 51

24) Food Surveillance. Foods of vegetable origin.Cereals. Pulses (legumes). Nuts. Vegetables.

Fruits 57

25) Food Surveillance. Foods of animal origin. Milk. Meat. Eggs. Fish 59

26) Dietary Assessment of the Individual. Determination of the total energy expenditure, BMI and

nutrients requirement 61

27} Assessment of Nutritional Status. Nutritional Assessment by Anthrometric and Physiological Methods 65

28) Assessment of Nutritional Status. Nutritional Assessment by Clinical, Anthrometric and

Biochemical Methods 66

29) Restaurants. Sanitation of Eating Places and Foodstore. Hygiene. Security. 68

30) Foodborne diseases. Prevention of the Bacterial Diseases 70

31) Food Preservation. Low-temperature Preservation. Thermal Processing. Fermentation and

Pickling. Chemical Preservation. 72

32) Diet and nutrition in disease. Nutrition Therapy for Diabetes, hepatitis. 74

33} Nutrition Therapy for Gastrointestinal Diseases - gastritis, ulcer, colitis, pancreatitis, cholelithiasis. 77

34) Nutrition Тherapy for Cardiovascular Disease. 78

35) Nutrition Therapy for kidney diseases - nephrolithiasis so

36} Food pollution. Pesticides. Heavy metals 82

37) Food connected diseases. Obesity, Anemia, Hypovitaminosis, Malnutrition 85

38) Functional foods. Food Additives 89

39) Occupational medicine, unfavourable factors of working condition. Occupational diseases.

Work physiology. .....so1